MX2012006048A

MX2012006048A - Oxidative stable oils and blends and compositions containing same.

Info

Publication number: MX2012006048A
Application number: MX2012006048A
Authority: MX
Inventors: Alexander A Sher; Antonio J Gutierrez; Jean-Baptiste Bezelgues; Linda J Erickson; Guillermo Eduardo Napolitano
Original assignee: Nestec Sa
Priority date: 2009-11-25
Filing date: 2010-11-22
Publication date: 2012-09-07
Also published as: JP2013511965A; PH12012501026A1; WO2011064167A1; CN102711494A; EP2503897A1; US20120295009A1; CA2781807A1

Abstract

Oxidative stable oils and blends and liquid creamers containing same are provided. Methods for making liquid creamers are also provided. In a general embodiment, the present disclosure provides an oil blend having a final concentration of saturated fatty acids that is no more than 80% by weight of the total oil blend and a concentration of trans fatty acids that is no more than 1% by weight of the total oil blend. The oil blend may include, for example,coconut oil, palm oil, palm oil fractions and high oleic sunflower oil,alone or in combinations thereof. The oil blends may be used in liquid creamers and result in oxidative and emulsion stability for the required shelf life of the liquid creamers.

Description

STABLE OILS IN OXIDATION AND MIXTURES AND COMPOSITIONS THAT THE THEY CONTAIN BACKGROUND OF THE INVENTION The present disclosure generally relates to oils and oil blends. More specifically, the present disclosure is directed to oils and mixtures that can be used in liquid cream substitutes, and methods for making them.

The cream substitutes can be in liquid or powder form and can be dairy or non-dairy based. Non-dairy liquid cream substitutes include oil / fat emulsions in water. These products have long expected life at ambient or cooling temperatures. However, non-dairy cream substitutes may be susceptible to deterioration due to the physical or chemical instability of some of their ingredients or the emulsion as a whole. Therefore, the oil / fat emulsions used in liquid cream substitutes are important to achieve product stability.; Traditionally, the fats and oils used in non-dairy cream substitutes have a high concentration of saturated and / or transgenic fatty acids. Both types of fatty acids, however, are known to increase the risk factors for cardiovascular diseases or other chronic diseases. To avoid an increase in risk factors, non-dairy liquid cream substitutes are made with healthier unsaturated oils. However, cream substitutes made with unsaturated oils have a short shelf life due to rapid oxidation and development of unpleasant flavors.

In view of the previous discussion, there are challenges in creating cream substitutes non-dairy liquids that are stable in oxidation and emulsion for a required shelf life, but also contain very low concentrations of trans fatty acids and moderate levels of unsaturated fatty acids.

BRIEF DESCRIPTION OF THE INVENTION Oils and mixtures stable in oxidation and emulsion and liquid cream substitutes containing them are provided. Methods for making liquid cream substitutes are also provided. In a general embodiment, the present disclosure provides oils and mixtures that include at least one oil selected from the group consisting of coconut oil, palm oil, palm oil fractions, high oleic sunflower seed oil, or combinations thereof. same. Oils and blends include no more than 80% saturated fatty acids, and no more than 1% transgenic fatty acids by total weight. In another embodiment, the oils and mixtures include no more than 75% saturated fatty acids by total weight. Even in another embodiment, the oils and mixtures include no more than 70% saturated fatty acids by total weight.

In one embodiment, the oil mixture includes from about 50% to about 80% coconut oil and from about 20% to about 50% high oleic sunflower seed oil by total weight of the oil mixture. The oil mixture can include from about 65% to about 75% coconut oil and from about 25% to about 35% high oleic sunflower seed oil. In another embodiment, the oil mixture includes from about 50% to about 70% coconut oil and from about 30% to about 50% oil. high oleic sunflower seed. In one embodiment, the oil blend includes from about 67.5% coconut oil and from about 32.5% high oleic sunflower seed oil.

In one embodiment, the oil mixture includes from about 20% to about 40% coconut oil and from about! 5% to about 25% high oleic sunflower seed oil, and from about 45% to about 65% palm stearine oil by total weight of oil blend. The oil mixture can include from about 25% to about 35% coconut oil and from about 10% to about 20% high oleic sunflower seed oil, and from about 50% to about 60% stearin oil. palm in total weight of oil mixture. In one embodiment, the oil mixture includes about 30% coconut oil, about 15% high oleic sunflower seed oil, and about 55% palm stearin oil.

In one embodiment, the oil mixture includes from about 60% to about 90% palm stearin oil, and from about 10% to about 40% high oleic sunflower seed oil by total weight of the oil mixture. The oil mixture can include from about 70% to about 80% palm stearin oil, and from about 20% to about 30% high oleic sunflower seed oil. In one embodiment, the oil blend includes from about 75% palm stearin oil, and about 25% high oleic sunflower seed oil.

In another embodiment a liquid cream substitute is provided. The liquid cream substitute includes a gum component, a protein, an emulsifying system, and a lipid phase. The lipid phase includes at least one oil selected from the group consisting of coconut oil, palm oil, palm oil fractions, high oleic sunflower seed oil, or combinations thereof. The lipid phase also includes not more than 80% of saturated fatty acids by total weight of the lipid phase and not more than 1% of trans fatty acids by total weight of the lipid phase. In another embodiment, the lipid phase includes no more than 75% saturated fatty acids by total weight. Even in another embodiment, the lipid phase includes no more than 70% fatty acids by total weight.

In one embodiment, the lipid phase includes from about 50% to about 80% coconut oil and from about 20% to about 50% high oleic sunflower seed oil by total weight of the lipid phase. The lipid phase can include from about 65% to about 75% coconut oil and from about 25% to about 35% high oleic sunflower seed oil. In another embodiment, the oil mixture includes from about 50% to about 70% coconut oil and from about 30% to about 50% high oleic sunflower seed oil. In one embodiment, the lipid phase includes approximately 67.5% coconut oil and approximately 32.5% high oleic sunflower seed oil.

In one embodiment, the lipid phase includes from about 20% to about 40% coconut oil, from about 5% to about 25% high oleic sunflower seed oil, and from about 45% to about 65% natural oil. palm stearin in total weight of oil mixture. The lipid phase can include from about 25% to about 35% coconut oil, from about 10% to about 20% high oleic sunflower seed oil, and from about 50% to about 60% palm stearin oil in weigh total lipid phase. In one embodiment, the lipid phase includes about 30% coconut oil, about 15% high oleic sunflower seed oil, and about 55% palm stearin oil.

In one embodiment, the lipid phase includes from about 60% 60% to about 90% palm stearin oil, and from about 10% to about 40% high oleic sunflower seed oil by total weight of the lipid phase. The lipid phase can include from about 70% to about 80% palm stearin oil, and from about 20% to about 30% high oleic sunflower seed oil. In one embodiment, the lipid phase includes approximately 75% palm stearin oil, and approximately 25% high oleic sunflower seed oil.

In any embodiment of the present disclosure, the liquid cream substitute includes an ingredient selected from the group consisting of flavors, sweeteners, colorants or combinations thereof.

In another embodiment, a method for making a liquid cream substitute is provided. The method includes hydrating a combination of a rubber component, a protein, an emulsifier system, and a lipid phase to form a liquid cream substitute and aseptically fill a container with the liquid cream substitute. The lipid phase includes at least one oil selected from the group consisting of coconut oil, palm oil, palm oil fractions, high oleic sunflower seed oil, or combinations thereof. The lipid phase includes not more than 80% of saturated fatty acids by total weight of the lipid phase and not more than 1% of trans fatty acids by total weight of the lipid phase. In another embodiment, the lipid phase includes no more than 70% saturated fatty acids. Even in another embodiment, the lipid phase includes no more than 70% saturated fatty acids by total weight.In one embodiment, the method includes hot treating the liquid cream substitute before filling the container.

In one embodiment, the method includes homogenizing the liquid cream substitute before filling the container.

In one embodiment, the lipid phase includes from about 50% to about 80% coconut oil and from about 20% to about 50% high oleic sunflower seed oil by total weight of the lipid phase. The lipid phase can include from about 65% to about 75% coconut oil and from about 25% to about 35% high oleic sunflower seed oil. In another embodiment, the oil blend includes from about 70% coconut oil and from about 30% to about 50% high oleic sunflower seed oil. In one embodiment, the lipid phase includes approximately 67.5% coconut oil and approximately 32.5% high oleic sunflower seed oil.

In one embodiment, the lipid phase includes from about 20% to about 40% coconut oil, from about 5% to about 25% high oleic sunflower seed oil, and from about 45% to about 65% natural oil. palm stearin in total weight of lipid phase. The lipid phase can include from about 25% to about 35% coconut oil, from about 10% to about 20% high oleic sunflower seed oil, and from about 50% to about 60% palm stearin oil in total weight of oil mixture. In one embodiment, the lipid phase includes about 30% coconut oil, about 15% high oleic sunflower seed oil, and about 55% palm stearin oil.

In one embodiment, the lipid phase includes from about 60% to about 90% palm stearin oil, and from about 10% to about 40% high oleic sunflower seed oil by total weight of the lipid phase. The lipid phase can include from about 70% to about 80% palm stearin oil, and from about 20% to about 30% high oleic sunflower seed oil. In one embodiment, the lipid phase includes approximately 75% palm stearin oil, and approximately 25% high oleic sunflower seed oil.

An advantage of the present disclosure is to provide improved oil blends having low concentrations of trans fatty acids.

Another advantage of the present disclosure is to provide oil blends having unsaturated fatty acid levels.

Yet another advantage of the present disclosure is to provide a cream substitute with stable shelf life.

Yet another advantage of the present disclosure is to provide a liquid cream substitute that is stable in oxidation and emulsion.

Another advantage of the present disclosure is to provide a liquid cream substitute that has good appearance, aroma, taste and texture after being stored at room temperature or refrigeration for an extended period of time.

The additional features and advantages are described herein, and will be apparent from the following detailed description.

BRIEF DESCRIPTION OF THE FIGURES Figure 1 is a graph showing sensory scores for a liquid cream substitute having a reference mixture of soy or cotton oil, fractionated palm oil, and high oleic sunflower seed oil or coconut oil mixture after storage for one month at 20 ° C.

Figure 2 is a graph showing sensory scores for a liquid cream substitute having a reference mix of soybean or cottonseed oil, fractionated palm oil, and high oleic sunflowerseed oil blend or coconut oil after of storage for one month at 30 ° C.

Figure 3 is a graph showing sensory scores for a liquid cream substitute having a reference mixture of soy or cotton oil, fractionated palm oil, and high oleic sunflower seed oil or coconut oil blend after of storage for one month at 38 ° C.

Figure 4 is a graph showing sensory scores for a liquid cream substitute having a reference mixture of soybean or cottonseed oil, partially hydrogenated high oleic sunflower seed oil blend or palm stearin oil or palm oil. coconut, high oleic sunflower seed oil blend or palm stearin oil blend, and high oleic sunflower seed oil at zero time when the oils are fresh after production.

Figure 5 is a graph showing sensory scores for a liquid cream substitute having a reference mixture of cotton oil or soybean oil, high oleic sunflower seed oil blend or palm stearin oil, and oil of palm oil. High oleic sunflower seed after storage at 38 ° C.

Figure 6 is a graph showing the whiteness of liquid cream substitutes (L values).

Figure 7 is a graph showing the coffee whitening capacity of the liquid cream substitutes of Figure 6.

DETAILED DESCRIPTION OF THE INVENTION The present disclosure relates to oxidation stable oils and mixtures of oil and liquid cream substitutes comprising them. The present disclosure also provides methods for making liquid cream substitutes. Non-dairy liquid cream substitutes generally consist of oil / fat emulsion in water. These products have a relatively long service life expected at ambient or refrigeration temperatures (eg, six months). However, these products are also susceptible to deterioration due to physical and chemical instability of certain ingredients or the emulsion as a whole. Accordingly, the oils and oil blends used in such cream substitutes are an important factor in achieving product stability.

The fats and oils used in traditional non-dairy liquid cream substitutes have a high concentration of saturated and / or trans fatty acids, which are known to increase the risk factors of cardiovascular diseases and / or other chronic diseases. On the other hand, non-dairy liquid cream substitutes made with healthier unsaturated oils have a short shelf life due to rapid oxidation and development of unpleasant tastes.

It has been surprisingly found that specific oils and blends and combinations of oils, emulsifiers and lipid antioxidants can produce physically and chemically stable products and emulsions. Specifically, oil systems can have three basic components that include coconut oil, palm oil, and high oleic sunflower seed oil. The oils can be mixed in necessary proportions, or used individually, to ensure maximum oxidation stability, a final concentration of saturated fatty acids that is not more than 80% and a concentration of fatty acids that is not more than 1% of the Total oil system. In another embodiment, the oils may be mixed in necessary portions, or used alone, to ensure maximum oxidation stability, a final concentration of saturated fatty acids that is not more than 75%. Even in another embodiment, the oils may be mixed in necessary portions, or used alone, to ensure maximum oxidation stability, a final concentration of fatty acids that is not more than 70%. Because the oils of the present disclosure can be used alone or in combination, the phrase "oils / blends" is used herein to refer to both single oils and oil blends.

The oils or mixtures of the present disclosure can be in any form. For example, the oils or mixtures may be virgin, refined, hydrogenated, partially hydrogenated, fractionated (eg, stearin, olein, etc.), partially fractionated, etc. In one embodiment, the oils or blends of the present disclosure include fractions of palm oil. In another embodiment, the oils or mixtures include palm stearin. The person skilled in the art will immediately appreciate that any coconut oil, palm oil, or high oleic sunflower seed oils may be present in any of the aforementioned forms.

Also, the oils or blends of the present disclosure can naturally include certain desirable non-glyceride components such as, among others, free fatty acids, phospholipids, carotenoids, tocopherols, etc. For example, high oleic sunflower seed oils and palm oils may contain tocopherols, mixtures of tocopherols and ascorbyl palmitate as lipid antioxidants, respectively.

The oils or mixtures of the present disclosure can be used in any amount necessary to achieve a final concentration of saturated fatty acids that is not more than 80% and a concentration of fatty acids that is not more than 1% by weight of the oils or total mixtures. For example, in one embodiment, an oil or mixture of the present disclosure may comprise 100% medium soft palm fraction. Even in another embodiment, an oil or mixture of the present disclosure may comprise 100% high oleic sunflower seed oil.

Alternately, coconut, palm and sunflower seed oils may be combined in necessary portions and mixtures to achieve the above specific fatty acid amounts. For example, in one embodiment an oil blend can include from about 50% to about 80% coconut oil and from about 20% to about 50% high oleic sunflower seed oil by total weight of oil blend. The oil blends can include from about 65% to about 75% coconut oil and from about 25% to about 35% high oleic sunflower seed oil. In another embodiment, the oil mixture includes from about 50% to about 70% coconut oil and from about 30% to about 50% high oleic sunflower seed oil. More specifically, the oil blends include approximately 67.5% coconut oil and from approximately 32.5% high oleic sunflower seed oil.

In another embodiment, the oil blends can include from about 5% to about 25% high oleic sunflower seed oil, and from about 45% to about 65% palm stearine oil by total weight of the oil blend. . The oil blends can include from about 25% to about 35% coconut oil, from about 10% to about 20% high oleic sunflower seed oil, and from about 50% to about 60% stearin oil. palm in total weight of the oil mixture. The oil blends can also include about 30% coconut oil, about 15% high oleic sunflower seed oil, and about 55% palm stearin oil.

Even in another embodiment, the oil blends may include from about 60% to about 90% palm stearin oil, and from about 10% to about 40% of high oleic sunflower seed oil by total weight of the oil blend. oil. The oil blends can include from about 70% to about 80% palm stearin oil, and from about 20% to about 30% high oleic sunflower seed oil. The oil blends can include from about 75% palm stearin oil and about 25% high oleic sunflower seed oil. The person skilled in the art will appreciate that any combination of oils described in the present application can be used to achieve a final concentration of fatty acids that is not more than 80% (or no more than 75% or no more than 70%) by weight and a concentration of trans fatty acids which is not more than 1% by weight of all mixtures or oils.

As discussed previously, the oils / blends of the present disclosure can be used in stable non-dairy liquid cream substitutes including, for example. example, a rubber component, a protein and an emulsifier system. Liquid cream substitutes can have a stable shelf life and can be aseptic. Such liquid cream substitutes can be described generally as oil-in-water emulsions, with an aqueous continuous phase and an oily dispersed phase. How it is used P herein, the term "stable" means maintaining a state or condition that has minimal phase separation (eg, beating, sedimentation, aging gelation) over an extended period of time (eg, during minus 1 month). Liquid stable cream substitutes according to the embodiments of the present disclosure can be found to be stable when held for at least one month, and are generally stable for 2 to 3 months or more without descaling, flocculation, sedimentation or other separation problems. of phase (eg, shake, gelation by aging, etc.) during different storage conditions during the whole life of the liquid cream substitute. Stable liquid cream substitutes can have a stable shelf life, for example, for at least nine months at 20 ° C, 6 months at 30 ° C, and one month at 38 ° C. Liquid cream substitutes can have a high whitening capacity and pleasant mouth feel.

The non-dairy liquid cream substitute composition has a gum component that includes a mixture of kappa carrageenan and iota carrageenan in a weight ratio of about 1: 2 to about 1: 6, a protein ranging from about 0.5% to about 2.5% by weight, an emulsifier system including a mixture of at least two emulsifiers and ranging from about 0.2 to about 0.7% by weight, and a lipid phase ranging from about 8% to about 20% by weight of the substitute composition of non-dairy liquid cream. The weight ratio between the emulsifying system: protein: rubber component is (2 to 14) :( 5-50): 1.

The gum component of the liquid cream substitute may include a mixture of kappa carrageenan and iota carrageenan. In one embodiment, the rubber component ranges from about 0.05% to about 0.10% by weight. Additionally, the protein component of the liquid cream substitute may include any suitable protein known to those skilled in the art. For example, the protein can be casein, sodium caseinate, potassium caseinate, calcium caseinate, soy protein, pea protein, whey protein and any combination thereof.

The emulsifying system of the liquid cream substitute may include a combination of at least two low molecular weight emulsifiers in specific proportions. The type of emulsion can be controlled with the emulsifiers, and the emulsifiers should be soluble in the continuous phase. For stable oil in water emulsion, emulsifiers with high hydrophilic and lipophilic balance values should generally provide the best stability. However, it has surprisingly been found that the combination of low molecular weight emulsifiers with low and medium HLB values provides the best emulsion stability of liquid cream substitutes in specific proportions between emulsifiers with low and medium HLB values.

Hydrophilicity and lipophilicity are different among emulsifiers, and the balance between the two is called HLB value. The HLB value is determined by calculating the hydrophilic or lipofic values of the different regions of the molecule. Several references are related to the HLB value. The examples are Griffin WC: "Classification of Surface-Active Agents by 'HLB,'" Journal of the Society of Cosmetic Chemists 1 (1949: 31 1, or Griffin WC: "Calculation of HLB Values of Non-Lonic Surfactants," Journal of the Society of Cosmetic Chemists 5 (1954): 259. The HLB value of an emulsifier typically varies from 0 to 20. The low HLB values range from about 1 to about 4. The average HLB values vary from about 5 to about 10. Low molecular weight emulsifiers with low HLB values may include, among others, monoglycerides, diglycerides, acetylated monoglycerides, triolate sorbitan, glycerol diolate, sorbitan tristearate, propylene glycol monostearate, glycerol monooleate and monostearate, alone or in combination. Low molecular weight emulsifiers with average HLB values may include, among others, monooleate sorbitan, propylene glycol monolaurate, sorbitan monostearate, calcium stearoxyl-2-lactylate, glycerol sorbitan monopalmitate, soy lecithin, and diacetylated tartaric acid esters of monoglycerides, alone or in combination. In one embodiment, the emulsifiers are monoglycerides (MG), diglycerides (DG), diacetyl tartaric acid monoglyceride (TMG) esters or a combination thereof having low or medium HLB values.

The liquid cream substitute composition comprises a lipid phase. The lipid phase comprises a mixture of oil of the present disclosure. The oil mixture provides creaminess and mouth feel for the cream substitute. It also participates in the whitening effect of the cream substitute.

In one embodiment, the cream substitute excludes a cellulose. For example, cream substitutes can be made without using cellulose ingredients such as microcrystalline cellulose and carboxymethyl cellulose.

In one embodiment, the liquid cream substitute includes a pH regulating agent. The pH regulating agent can prevent the churning and precipitation of the liquid cream substitute after addition in a hot, acidic environment such as coffee. The pH regulating agent can be, for example, monophosphates, diphosphates, sodium mono- and bicarbonates, potassium mono- and bicarbonates or combinations thereof. More specifically, the non-limiting examples of the pH regulators are salts such as potassium phosphate, dipotassium phosphate, potassium hydrophosphate, sodium bicarbonate, sodium citrate, sodium phosphate, disodium phosphate, sodium hydrophosphate and sodium triphosphate. The pH regulator may be present in an amount of about 0.5 to about 1% of the total weight of the liquid cream substitute.

Bleaching agents may be used in the liquid cream substitute. He Liquid cream substitute may include a bleaching agent in an amount sufficient to provide additional whitening to an aqueous medium to which the liquid cream substitute is added. For example, the bleaching agent may be Ti02, which may be present in an amount of from about 0.1% to about 1:% by weight of liquid cream substitute. The Ti02 can have a particle size ranging from about 0.1 to about 0.7 microns, with a preferred embodiment having a particle size of 0.4 microns. When Ti02 is used as a complementary bleach, Ti02 can be kept in total suspension for the entire life of the liquid cream substitute. In one embodiment, the liquid cream substitute composition does not contain T02.

The particle size of the bleaching agent varies between 0.3 and 0.5 microns. The optimal bleaching agent size is obtained when the scattering of the light supplies the most intense white color. This is related to the considered wavelength and for the entire visible spectrum the optimal size would be half the average wavelength or approximately 0.30 microns. A smaller size can be expected to make the liquid cream substitute blue, while a larger size would progressively decrease the intensity of the whitening.

When using a particle size of approximately an average of 0.30 microns, it should be beneficial in at least two accounts. The increased bleaching powder results in less bleaching component needed for the same extreme color, which allows a reduction in costs. Smaller particles are easier to suspend and keep suspended. In general terms, suspended particles are governed by the terminal velocity of Stoke's law in terms of gravitational force that provides a tendency to settle. However, in a particle size smaller than 2.0 microns, other forces become significant and also control sedimentation or suspension. It is well known that below 2.0 microns the Brownian motion predominates and the gravitational forces become less and less important as the size is reduced, therefore the suspension of small particles without much sedimentation is favored.

The liquid cream substitute may also include one or more ingredients such as flavorings, sweeteners, colorants or a combination thereof. Sweeteners may include, for example, sucrose, fructose, dextrose, maltose, dextrin, levulose, galactose, corn syrup solids and other natural or artificial sweeteners. Sugar-free sweeteners may include, among others, sugar alcohols such as maltitol, xylitol, sorbitol, erythritol, mannitol, isomalt, lactitol, hydrogenated starch hydrolysates, and others, alone or in combination. ! The level of use of flavorings, sweeteners and colorants will vary greatly and will depend on such factors as the potency of the sweetener, the desired sweetness of the product, the level and type of flavor used, and cost considerations. Sugar combinations and / or sugar-free sweeteners can be used in liquid cream substitutes. In one embodiment, the sweetener is present in the liquid cream substitute at a concentration ranging from about 20; % to about 50% by weight. In another embodiment, the sweetener ranges from about 25% to about 35% by weight.

Liquid stable cream substitutes in embodiments of the present disclosure can easily be dispersed in coffee and are stable in hot or cold acidic environments. When added to coffee, tea, cocoa or other liquid products, liquid cream substitutes can provide a high whitening capacity, a good mouthfeel, whole body, smooth texture, and also good flavor without bad taste notes developed during the storage time. The substitutes for Liquid creams can also be used with other food products such as cereals, strawberry cream, cream substitutes for soups and in many kitchen applications.

The liquid cream substitute may be added to any suitable beverage in an amount sufficient to provide a creamy effect to the beverage. A creamy effect imparts qualities associated with the cream or dairy products such as desirable, flavor, texture, body, and / or color (lightening or whitening). In alternative embodiments, the liquid cream substitutes are stable and overcome the problems of phase separation (eg, beating, gelation, syneresis, sedimentation, creaming, etc.) during storage at refrigeration temperatures (e.g. eg, -4 ° C), ambient temperatures (eg, -20 ° C) and high temperatures (eg, -30 to 38 ° C).

Figures 1 to 5 clearly illustrate that the oils / blends of the present disclosure provide acceptable sensory scores when used in liquid non-dairy cream substitutes even after storage for different periods of time and at different temperatures. The sensory scores were obtained by consensus from 5 to 6 trained panelists, who classified the taste of the liquid cream substitutes in the coffee. Panelists classified liquid cream substitutes based on several key sensory attributes including, for example, appearance, aroma, taste and texture. The horizontal line that passes through the graphs indicates a minimum acceptable sensory score.

For example, Figures 1 to 3 illustrate the sensory score graphs for coffee having a non-dairy liquid cream substitute therein that includes several exemplary oils / blends of the present disclosure. The first oil labeled as "reference" is a mixture of a partially hydrogenated cottonseed and soybean oils currently used in liquid cream substitutes on the market. The second oil is a palm oil. The third oil is a fraction of palm oil. The fourth oil is a mixture of 32.5% high oleic sunflower seed oil and 67.5% coconut oil. The oils in Figure 1 are included in non-dairy liquid cream substitutes, which were stored for one month at 20 ° C before entering the coffee. The oils in Figure 2 were included in non-dairy liquid cream substitutes, which were stored for one month at 30 ° C before their introduction to coffee. The oils in Figure 3 were included in non-dietary liquid cream substitutes, which were stored for one month at 38 ° C before their introduction to coffee.

As clearly indicated in Figures 1 to 3, most cream substitutes have oils / blends of the present disclosure exceeded the minimum acceptable sensory scores when used in coffee. In fact, most of the cream substitutes represented by the oils / blends of Figures 1 to 3 that achieved sensory scores were similar to, or exceeded, those of the oil reference mix.

Similarly, Figures 4 to 5 illustrate sensory score graphs for coffee having a non-dairy liquid cream substitute therein that includes exemplary oils / blends of the present disclosure. The first oil labeled as "reference" is a mixture of partially hydrogenated cottonseeds and soybean oils used in liquid cream substitutes on the market. The second oil is a mixture of 15% high oleic partially hydrogenated sunflower seed oil, 30% coconut oil, and 55% palm stearin oil. The third oil is a mixture of 25% high oleic sunflower seed oil and 75% palm stearin oil. The fourth oil is a high oleic sunflower seed oil. The oils / blends of Figure 4 were included in a non-dairy liquid cream substitute that was not stored before introduction to coffee. In other words, the oils / blends were introduced to a cream substitute, which was used immediately for sensory evaluation in coffee. The oils / blends of Figure 5 were included in non-dairy liquid cream substitutes, which were stored for one month at 38 ° C before their introduction to coffee.; As clearly indicated in Figures 4 to 5, all cream substitutes having oils / blends of the present disclosure exceeded the minimum acceptable sensory scores when used in coffee. In fact, all cream substitutes represented by oils / blends of Figures 4 to 5 achieved sensory scores similar to the sensory scores of the reference oil mixture. Therefore, the figures make it clear that the sensory scores of the proposed oils and mixtures are at least acceptable and, in most cases, are much better than simply acceptable.

The present disclosure also provides methods for making a stable liquid cream substitute using stable oxidation / emulsion oils / blends. Advantageously, in alternative embodiments, stable liquid cream substitutes can have a shelf life stability, for example, for at least six months at ambient or cooling temperatures.

Methods for making liquid cream substitutes include hydrating a combination of a gum component, a protein, an emulsifying system, and a lipid phase to form a liquid cream substitute, homogenizing the liquid cream substitute; and aseptically filling a container with the liquid cream substitute. The lipid phase includes at least one oil selected from the group consisting of coconut oil, palm oil, palm oil fractions, high oleic sunflower seed oil, or combinations thereof, wherein the lipid phase does not comprise more of 80% of saturated fatty acids in total weight of the lipid phase, and not more than 1% of trans fatty acids in total weight of the lipid phase. In another embodiment of the method, the lipid phase comprises no more than 75% saturated fatty acids by total weight. Even in another embodiment of the method, the lipid phase comprises no more than 70% saturated fatty acids by total weight.

Hydration can be done with water or any other suitable liquid. For example, the hydration of gums, emulsifiers, proteins, pH regulator (s), sweetener (s) and flavoring (s) in water can be done under agitation with the addition of molten oil / fat, followed by hot treatment, homogenization, cooling and aseptic filling containers under aseptic conditions. Aseptic hot treatment can use direct or indirect ultra-high temperature processes (UHT for its acronym in English). The homogenization could be carried out before and / or after the hot treatment.

The oils / blends of the present disclosure include very low concentrations of trans fatty acids and a moderate level of unsaturated fatty acids, while at the same time they have oxidation stability and emulsion which provides a longer shelf life. When added to non-dairy liquid cream substitutes, the oils / blends of the present disclosure provide a substitute for physically and chemically stable liquid cream. The use of liquid cream substitutes is not limited to coffee applications. For example, cream substitutes can also be used for other beverages, such as tea or cocoa, or used with cereals or strawberries, cream substitutes for soups, and in many kitchen applications, etc.

EXAMPLES By way of example and not limitation, the following examples are illustrative of various embodiments of the present disclosure.

The dry mixture of carrageenan with sucrose was prepared by mixing sucrose with carrageenan and ota carrageenan in a weight ratio of 1: 3. The dry mixture was added to hot water at about 75 ° C, under high agitation in a tank. Then, the dipotassium phosphate was added to the tank under conditions of continuous agitation.

Then, a dry mix was prepared by mixing sodium caseinate, and sucrose. The dry mixture was added to the tank under high agitation. After approximately 10 minutes of mixing, the emulsifiers were added to the tank under continuous agitation. In addition, the mixture of molten oil at about 60 ° C was added under high stirring, followed by the rest of the sucrose. A small amount of additional water was added to adjust the total product weight to 100 kg. The proportions for different components of the cream substitute composition are given in Table 1 below.

Table 1 The resulting liquid was preheated, the one treated with UHT for 5 seconds at 143 ° C, homogenized at 180/40 bar, cooled and the liquid cream substitute was aseptically filled in the bottles. Liquid cream substitutes can also be aseptically filled in any container, eg, jars, jars and bags.

Preparation of coffee with cream substitute composition: A drink with 1.2% coffee was prepared with instant coffee powder (eg, Taster Choice®, French toast, frozen drying). The bleached coffee samples were prepared with 30 g of cream substitute composition at 180 ml of black coffee solution at 85 ° C.

Whitening capacity: The coffee values were determined with CML of color L, a, and b using Colorimeter, model ColorQuest XE.

The whiteness of the cream substitute composition samples containing different oil mixtures with low TFA and without added Ti02 were shown in figure 6. The increase in the oil level in the cream substitute results in L value greater than that of reference.

The whitening capacity of the cream substitute composition in coffee is shown in Figure 7. The highest whitening capacity of the cream substitute composition was achieved with MS-FFA-03. It is interesting to see that the whitening effect of the different oil mixture in the pure cream product does not correspond to the effect of whitening in coffee.

The physicochemical stability and the sensory profile of the substitute cream and coffee drink with liquid cream substitute added were judged by untrained panelists. No separation phase was found (eg, shake, de-oiled, marbling), gelation, sedimentation or viscosity change during storage.

It was found that the liquid cream substitute had good appearance, good mouth feel, smooth texture and good taste. In addition, the cream substitute showed high whitening capacity when added to coffee.

All percentages expressed herein related to the components of a composition are by weight of the total weight of the composition unless otherwise stated. The ranges used in the present are summarized, to avoid having to establish a length and describe each of the values within the range. Any value within the range can be selected, when appropriate, as the highest value, lowest value, or the range end.

It should be understood that various changes and modifications to the preferred embodiments herein, described herein will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the spirit and scope of the present subject and without diminishing its intended advantages. It is therefore intended that such changes and modifications be covered by the appended claims.

Claims

1 . A mixture of oil comprising: at least one oil selected from the group consisting of coconut oil, palm oil, palm oil fractions, high oleic sunflower seed oil, and combinations thereof, characterized in that it comprises not more than 80% by weight of acids saturated fatty acids, and not more than 1% by weight of transgenic fatty acids.

2. The oil mixture according to claim 1, characterized in that it comprises from 50% to 80% of coconut oil and from 20% to 50% of high oleic sunflower seed oil by total weight of the oil mixture.

3. The oil mixture according to claim 1, characterized in that it comprises from 20% to 40% of coconut oil, from 5% to 25% of high oleic sunflower seed oil, and from 45% to 65% of oil of palm stearin in total weight of the oil mixture.

4. The oil mixture according to claim 1, characterized in that it comprises 60% to 90% palm stearin oil, and 10% to 40% high oleic sunflower seed oil by total weight of the oil mixture.

5. The oil mixture according to claim 1, characterized in that it comprises from 50% to 70% of coconut oil and from 30% to 50% of high oleic sunflower seed oil in total weight of oil mixture.

6. The oil mixture according to claim 1, characterized in that it comprises not more than 75% by weight of saturated fatty acids.

7. The oil mixture according to claim 1, characterized in that it comprises not more than 70% by weight of saturated fatty acids.

8. The oil mixture according to claims 1 to 7, characterized in that it comprises an ingredient selected from the group consisting of flavorings, sweeteners, colorants and combinations thereof.

9. A liquid cream substitute comprising: a rubber component;; a protein; an emulsifying system; Y a lipid phase comprising at least one oil selected from the group consisting of coconut oil, palm oil, palm oil fractions, high oleic sunflower seed oil, and combinations thereof, characterized in that the lipid phase comprises no more than 80% of saturated fatty acids in total weight of the lipid phase, and no more than 1% of trans fatty acids in total weight of the lipid phase.

10. The liquid cream substitute according to claim 9, characterized in that the lipid phase comprises from 50% to 80% of coconut oil and from 20% to 50% of high oleic sunflower seed oil by total weight of the lipid phase .

The liquid cream substitute according to claim 9, characterized in that the lipid phase comprises from 20% to 40% of coconut oil, from 5% to 25% of high oleic sunflower seed oil, and of % to 65% of palm stearin oil in total weight of the lipid phase.

12. The liquid cream substitute according to claim 9, characterized in that the lipid phase comprises from 60% to 90% of palm stearin oil, and from 10% to 40% of high oleic sunflower seed oil by total weight of the lipid phase.

13. The liquid cream substitute according to claim 9, characterized in that it comprises from 50% to 70% of coconut oil and from 30% to 50% of high oleic sunflower seed oil by total weight of the lipid phase.

14. The liquid cream substitute according to claim 9, characterized in that the lipid phase comprises not more than 80% of saturated fatty acids by total weight of the lipid phase.

15. The liquid cream substitute according to claim 9, characterized in that the lipid phase comprises not more than 80% of saturated fatty acids by total weight of the lipid phase.

16. The liquid cream substitute according to claims 9 to 15, characterized in that it comprises an ingredient selected from the group consisting of flavorings, sweeteners, colorants and combinations thereof.

17. A method for making stable liquid cream substitutes, characterized in that it comprises: hydrate a combination of a gum component, a protein, an emulsifier system, the lipid phase comprises at least one oil selected from the group consisting of coconut oil, palm oil, palm oil fractions, high sunflower seed oil oleic, and combinations thereof, wherein the lipid phase includes not more than 80% saturated fatty acids by total weight of the lipid phase and not more than 1% trans fatty acids by total weight of the lipid phase, to form a liquid cream substitute; homogenize the liquid cream substitute; Y aseptically fill a container with the liquid cream substitute.

18. The method according to claim 17, characterized in that it also comprises hot treating the liquid cream substitute before filling the container.

19. The method according to claims 17 to 18, characterized in that it comprises homogenizing the liquid cream substitute before filling the container.

20. The method according to claims 17 to 19, characterized in that the lipid phase comprises from 50% to 80% of coconut oil and from 20% to 50% of high oleic sunflower seed oil by total weight of the lipid phase.

21. The method according to claims 17 to 19, characterized in that the lipid phase comprises from 20% to 40% of coconut oil, from 5% to 25% of high oleic sunflower seed oil, and from 45% to 65% of palm stearin oil in total weight of the lipid phase.

22. The method according to claims 17 to 19, characterized in that the lipid phase comprises from 60% to 90% of palm stearin oil, and from 10% to 40% of high oleic sunflower seed oil by total weight of the oil. lipid phase.

23. The method according to claims 17 to 19, characterized in that the lipid phase comprises from 50% to 70% of coconut oil and from 30% to 50% of high oleic sunflower seed oil in total weight of the lipid phase.

24. The method according to claims 17 to 19, characterized in that the lipid phase comprises not more than 75% of saturated fatty acids by total weight of the lipid phase.

25. The method according to claims 17 to 19, characterized in that the lipid phase comprises not more than 70% of the saturated fatty acids by total weight of the lipid phase.